Want to be part of the movement to limit food waste of all kinds? One tasty way is to get the most from all your citrus fruits by using the zest, the brightly colored top layer of peel. Tangy citrus zest is a natural antioxidant. It’s also a “free” food, because it has practically zero calories, yet is full of flavor thanks to the natural oils that give grapefruit, oranges, lemons and others their strong scents. Unlike the underlying white pith, the zest is not bitter. The best way to zest? Pick up an inexpensive super-slim microplane. The tiny grater holes create a fine zest when you run the fruit along its length. They stay sharp, plus the tool is dishwasher safe (though a quick rinse might be all it needs after use). Choose organic citrus to avoid ingesting any pesticides that can linger on the peel. Wash the whole fruit under cold running water, then carefully shave off the fragrant skin, stopping short of the pith. Mix zest with olive oil and minced garlic for a savory, fresh-tasting marinade for chicken. Make flavored cooking oil by stirring citrus zest into a beaker of extra-virgin olive oil. Use zest to enhance baked goods — cut the sugar in traditional recipes by half, then add a teaspoon of zest to add unique flavor. Zest is also…  read on >

Here’s another reason to keep your cholesterol under control: New research suggests that LDL, or “bad,” cholesterol may play a role in the development of early-onset Alzheimer’s. A rare form of the disease that occurs before the age of 65, early-onset Alzheimer’s has previously been linked to a gene mutation involved in how the body processes fats and cholesterol. But that mutation only accounts for a small percentage of cases, the scientists noted. Their new research suggests that “LDL cholesterol levels [also] play a causal role in the pathogenesis of Alzheimer’s disease,” said lead researcher Dr. Thomas Wingo. He’s an assistant professor of neurology at Emory University School of Medicine in Atlanta. “The big question is whether there is a causal link between cholesterol levels in the blood and Alzheimer’s disease risk,” Wingo said. “The existing data is murky on this point. Our current work is focused on testing whether there is a causal link.” Most early-onset Alzheimer’s disease is not explained by known gene mutations, Wingo added. The APOE genetic mutation, called APOE E4, raises levels of LDL cholesterol. High levels of this type of cholesterol can clog arteries, increasing the risk for heart attack and stroke. Other gene mutations associated with early-onset Alzheimer’s are called APP, PSEN1 and PSEN2. But all of these genetic variants are only linked to about 10% of all…  read on >

You know how important it is to eat seafood twice a week, but buying fresh fish and shellfish can seem daunting. You’ll find that it’s a lot easier if you remember a few simple rules. When buying whole fish, look for bright, clear eyes. The eyes are the window to a truly fresh fish, because they quickly turn to a dull gray with age. The rest of a fish will also fade as it sits around, so look for vibrant flesh. If you’re considering a fillet that still has the skin on, that skin should look shiny, metallic and clean. Any dullness or discoloration is another sign of age. Finally, a fresh fish should smell like clean water or just slightly briny, never fishy. Under no circumstances should you ever buy a nasty smelling fish — cooking can’t improve a fish past its prime. As for shellfish, buy only at stores with rapid turnover so you can be assured of fresh mussels, clams, oysters and more. Their shells should be tightly closed. If slightly open, they should close quickly if you tap on them — if not, don’t buy them. Also, any mussels or clams that haven’t opened after being cooked are spoiled and must be thrown away. Whether you shop at a dedicated fish store or the fish counter of your local grocery, your…  read on >